3Stuff turkey just before baking. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with remaining stuffing. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.

4Cover with foil and bake 3 to 4 hours, uncovering and brushing with remaining honey mixture for last 30 minutes of baking, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Drumsticks should move easily when lifted or twisted.

Expert Tips

Let one of the new meat thermometers help you know when the turkey is done. Place the probe in the turkey and the digital readout on the counter. No more opening the oven to check the temp!

Love extra stuffing? Double the recipe, and use half for the bird. Place the other half in a greased 2-quart casserole. Cover and bake at 325°F for 30 minutes; uncover and bake 10 to 15 minutes longer or until the top is lightly toasted.

Spoon the stuffing into a serving bowl, and sprinkle with chopped fresh parsley for a spritz of color.